So like...

If you made a cake for a bake sale and you had to slice the cake to put it into individually wrapped portions to sell, having a piece -- just to taste and make sure it came out all right -- is totally fine, right? And like, if not all of it fit into your Tupperware container to take to the bake sale, eating another piece is really just common sense. Right?!

As requested, the brown sugar maple pound cake recipe:

Ingredients:
3 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup solid vegetable shortening
1 stick butter, room temperature
1 pound brown sugar
1/2 cup white sugar
5 eggs
1 tsp maple flavoring
1 tsp vanilla extract
1 cup milk

Directions:
1. Preheat oven to 325. Grease and flour a 10 inch tube pan. Set aside.
2. Sift the flour, salt and baking powder into a large mixing bowl and set aside.
3. Using another very large mixing bowl, cream vegetable shortening, butter and sugars together.
4. Add the eggs one at a time, beating well after each addition. Continue to beat until mixture is fluffy and pale in color.
5. Add maple and vanilla.
6. With the mixer on low speed, add 1/3 of the dry ingredients and half of the milk to creamed ingredients. Mix just to combine. Turn mixer off and scrape sides. Add another 1/3 and the rest of the milk. Again mix just to combine. Add remaining dry ingredients, mixing just to combine. Do not overmix.
7. Pour into prepared pan and bake at 325 for one hour twenty minutes or until center of cake tests done.
8. Cool the cake for 30 minutes in pan and then remove from pan and place on rack to cool completely.

Serve with fresh strawberries and whipped cream or, alternatively, with a rich vanilla or chocolate sauce. Prepare to eat at least three pieces.